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Typical sauce from Piedmont, prepared with garlic, anchovies and oil. To be eaten hot, it is ideal in combination with raw vegetables, boiled potatoes or roasted peppers. Excellent also for garnishing polenta, pasta or rice dishes.
A ready-to-use sauce that can be eaten warm or hot, it is traditionally paired with raw vegetables, baked peppers, and polenta.
The “Bagna Càoda” (warm sauce in Italian) is a typical piedmontese product, composed by oil, anchovies and garlic. It is served with specifical terracotta pans, leaning on little candels keeping the suace hot. This sauce was born during Middle Ages, thanks to Piedmontese merchants who traded oil and anchovies.
